| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound or 2 cups unsalted butter
- Peel of 1 orange
- 1/4 cup sugar
- 1 package frozen phyllo dough, thawed
- 2 tablespoons orange-flavored liqueur
- 1 1/2 cup confectioners’ sugar, divided
- 3 tablespoons orange zest, divided
- 6 cups blueberries, divided
- 2 pounds cream cheese, at room temperature
- 1 cup sour cream
- 1/2 cup orange juice
- 3 tablespoons ground coriander
Instructions
- Preheat the oven to 350 degrees F.
- In a small saucepan over low heat, melt the butter with the orange peel and sugar. Place a sheet of phyllo dough on a parchment-covered baking sheet. Brush the phyllo with melted butter. Cover with another sheet of phyllo dough and brush it with butter. Repeat until all sheets are layered. Be sure to keep the phyllo sheets covered with a damp kitchen towel as you use them so they dont dry out. Bake for 15 minutes. Let cool.
- Combine the orange-flavored liqueur, 1/2 cup confectioners sugar, 1 tablespoon orange zest, and 3 cups blueberries in a large saucepan and place the pan over medium-low heat. Simmer for 15 minutes. Transfer the mixture to a blender or food processor and puree until smooth. Strain.
- In a stand mixer, or using a hand held mixer, make the filling by blending together the cream cheese, sour cream, remaining orange zest, remaining confectioners’ sugar, and ground coriander. When the filling is well-blended, gently stir in the blueberries.
- Cut the phyllo dough into 8 (4-inch) squares. Place a square of phyllo on each plate, and top with a dollop of filling; add another phyllo square, another dollop of filling, then top with blueberry sauce. Repeat the process to make 4 servings. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2407 |
| Total Fat | 188 g |
| Saturated Fat | 110 g |
| Carbohydrates | 164 g |
| Dietary Fiber | 9 g |
| Sugar | 94 g |
| Protein | 25 g |
| Cholesterol | 523 mg |
| Sodium | 1356 mg |
Reviews
Our servings involved two 2 X 4 inch pieces of baked fillo dough with cream cheese mixture in the center and the sauce drizzled on top. I ate half, no one finished as we had a full dinner right before. If this was just for a dessert gathering, the following recipe adjustments will make fine EXTRA LARGE portions.
We used LESS THAN A STICK OF BUTTER. The butter is used only to flake and golden the fillo dough. It is unnecessary to use a pound of butter:
We sugared the butter lightly, heated it in the microwave and lightly dusted the fillo dough before placing it in the oven. It came out golden, crisp and flaky.
As far as the fillo dough goes – if you’re feeding four legged mammoths, maybe you need that much dough. But, if you (like me) are doing this for a small get together:
Take half a package of dough and cut the half into four pieces. Fold these pieces over on themselves to make small portions of layered dough. Then butter each of these layers separately.
Reduced this sauce is the perfect touch to add a gentle orange flavor to this dish:
For the sauce instead of liqueur we used the JUICE of two fresh navel oranges and then added ONE CUP of blueberries with a QUARTER CUP of confectioners sugar and TWO TBS of raw sugar.
We used only TWO packages of cream cheese. This was more than enough to serve four XL servings. We used a HALF CUP of all natural sour cream. TWO CUPS